My visit from The Bacon Fairy.

Warning: You may gain 100 pounds after simply reading today's blog post.

It's National Cheesecake Day! Really! Would I lie about something as awesome as that? AND it's Bacon Lovers Week! I can't say that I planned this, either. It's a total coincidence.

How to you make a cheesecake EVEN worse for you? Add chocolate covered bacon! Oh, yeah. I totally went there. And it almost didn't happen. Remember when I said I used all of my bacon? I was wrong. I stumbled across 6 slices of cooked bacon in my microwave when I went to heat up my little helper's lunch yesterday! Either the Bacon Fairy stopped by or I'm a complete ditz. (Don't judge me.)

"Maple Cheesecake with Chocolate Covered Bacon" (6 quart pot)

Crust:

~1 sleeve of graham crackers, pulverized
~3 T butter, melted

Mix well and pour evenly into greased 1.5 qt round Corningware dish.

Cheesecake:

~16oz Philly cream cheese at room temperature
~1/2 c maple syrup
~1/4 c heavy cream
~1 t vanilla extract
~5 eggs

Using a hand mixer, blend cream cheese and maple syrup.
Add heavy cream and vanilla and mix.
Add one egg at a time blending well after each one.
Pour mixture into Corningware.

Cover and cook on low for 2 1/4 hours or until done. (slightly jiggly)
Allow to cook before removing Corningware.
Stick Corningware in fridge overnight.

The next day:

Topping:

~6 slices of bacon
~1/2c semi sweet chocolate chips

Cook 6 slices of bacon until crispy.
Allow to cool.
Melt 1/3 c semi sweet chocolate chips.
Add bacon to chocolate and mix until nicely coated.
Stick mixture in freezer for about 10 minutes.
Sprinkle mixture on top of cheesecake.
Cut and serve.

8 servings.

Oh, man. Why do desserts that are TERRIBLE for you have to taste so good? Thank you Bacon Fairy! Happy National Cheesecake Day!